Roughly chop the spinach and mix in a large bowl with 100g parmesan and ricotta. Season well with salt, pepper and the nutmeg. 6. Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food ...

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Cannelloni has long been a favourite in Italy and is also one of ours. This vegetarian version is a great meal and not too heavy. The spinach in my garden has been growing like crazy and ...

About Spinach & Mushroom Cannelloni recipe: Warm up with this hearty spinach and ricotta cannelloni dish. It's a combination of mushrooms, cheese and cannelloni shells. Add the mushrooms, salt & ...

The cannelloni can be filled then covered and refrigerated for several hours before being topped with the sauce and baked. Do not overcook or the sauce will evaporate.

A classic recipe done to perfection: spinach pasta filled with lemony ricotta and topped with a hazelnut pesto. It takes time, but the only tricky element is making sure the tortellini is properly ...

The cannelloni stuffed with artichoke and sausage ragù are a rich and delicious first course, perfect for those seeking an ...

you can mix and match your fillings – hopping from ricotta and spinach to a meat ragu with ease. Below, you’ll find three cannelloni recipes that are perfect for leisurely Sunday lunches or ...

Using frozen spinach and swapping bechamel sauce for ricotta makes this version quick and easy to prep, too. To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the ...